Chef Manager — Healthcare Dining Leader & Growth

Compass Group USA; Marlton (NJ); On-site; USD 85,000 - 110,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

Morrison Healthcare is seeking a Chef Manager to lead culinary and food service operations at Lippencott, NJ. The role emphasizes full culinary management, inventory control, and local sourcing to support patient and associate dining experiences.

The position requires strong menu development, cost controls, and a proven track record in contract foodservice or fine dining settings, with HACCP knowledge preferred.

Qualifications

• Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control
• Experience with cost controls, menu development and sourcing local products
• Knowledge of HACCP and ServSafe certification is a plus

Responsibilities

• Full culinary management of food service operation to include inventory, ordering and receiving
• Knowledge of P&L accountability and contract-managed service experience is desirable
• Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products
• Possesses a passion for sustainability

Skills

Culinary management

Menu development

P&L accountability

Cost controls

Local sourcing

Sustainability

Food service operations

Education

None

Job description

Morrison Healthcare is seeking a Chef Manager to lead culinary and food service operations at Lippencott, NJ. The role emphasizes full culinary management, inventory control, and local sourcing to support patient and associate dining experiences.

The position requires strong menu development, cost controls, and a proven track record in contract foodservice or fine dining settings, with HACCP knowledge preferred.